Sunday, 8 April 2018

Red Chicken Curry

Yummy Yummy for your tummy.



Once a week, I cook up a chicken curry in red, white or green gravy. However I thoroughly enjoy cooking up red masala chicken curry as it reminds me off the delicious chicken curry my grandmother used to make in the earlier days. Thick with cashew nuts and coconut milk and reddened it with kashmiri chillies.
I try to replicate it but its far from even being close to the authentic taste. However my family loves it, so here goes the recipe. Do not get intimidated by the list of ingredients, they can be easily found in every kitchen. 


Ingredients

  • For the  curry paste

  • 2 tpsp fresh grated coconut
  • Handful of cashew nuts 
  • 1 tsp sesame seeds (til)
  • 1 tsp cumin seeds (jeera)
  • 1 tbsp coriander seeds (whole dhania)
  • 6 dry Kashmiri chillis
  • 5 peppercorns
  • 1/2 inch stick cinnamon
  • 3 clove
  • 2 cardamom 
  • 5 garlic post
  • 1 big onion 
  • Oil
  • Other Ingredients

  • 1 kg chicken with bone 
  • 2 tsp ginger-garlic paste
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 Tbsp curry masala powder
  • 3 big tomatoes 
  • Salt
  • 2 tbsp cooking oil
  • 4 bay leaves





Method

For the curry paste 

1. Take oil in non stick pan, add roughly chopped onions and garlic, grated coconut,  dry roast on high flame till Brown.Take out and keep aside. 
2. Roast all the rest of the dry spices, chilies, and cashew nuts. 
3. Now by adding a little water combine all the ingredients, grind in a mixer till you get a smooth thick paste. 

For the curry 

1. Wash the chicken pieces and apply some salt and turmeric powder to it.

2. Heat oil in saucepan. Add bay leaves till they crackle.

3. Then add the spice paste and keep stirring until colour deepens and oil floats on top.

4. Time to add the marinated chicken pieces, stir until they are coated in the spice mix, add dry spices now.

5. Add a cup of water to thin out the mixture for more gravy. Cook for five minutes.

6. Add grated tomatoes to the curry. Let it cook and simmer for 15 minutes with lid on untill chicken is tender.

7. Now add salt after tasting.

8. Garnish with coriander leaves.

9.Serve hot with fluffy white rice and a cachumber on side .

 

Suggestions

Add potatoes to curry if you want.
Also you can add coriander to the gravy when it cooks, the flavour will be enjoyable.
To make things easy, I make a big batch of curry paste and store in the deep freezer to use as per my convenience.
 

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